Taco Hashbrown Casserole



  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 package (30 ounces) frozen hashbrowns
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 can (10.75 ounces) condensed cheddar cheese soup
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese, divided
  • Salt and pepper to taste
  • Optional toppings: sliced green onions, diced tomatoes, sliced olives, sour cream


  1. In a skillet over medium heat, cook the ground beef with diced onions and minced garlic until the beef is browned and the onions are softened. Drain any excess grease.
  2. Stir in the taco seasoning mix until well combined with the beef mixture. Remove from heat.
  3. In a large mixing bowl, combine the cooked beef mixture, frozen hashbrowns, diced tomatoes and green chiles, condensed cheddar cheese soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste. Mix until everything is evenly combined.
  4. Spray the inside of the crockpot with non-stick cooking spray. Transfer the hashbrown mixture into the crockpot, spreading it out evenly.
  5. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the hashbrown mixture.
  6. Cover and cook on high for 2 hours or on low for 4 hours, or until the casserole is hot and bubbly and the cheese is melted and golden brown on top.
  7. Once cooked, serve the Taco Hashbrown Casserole hot, garnished with optional toppings like sliced green onions, diced tomatoes, sliced olives, and additional sour cream if desired.

Enjoy your delicious and easy Taco Hashbrown Casserole straight from the crockpot! 🌮🥔🧀